Heat oil
in a Dutch oven over medium-high heat; add pork chops. Cook 4 minutes on each
side or until browned. Remove pork to a platter, but leave drippings in the
pot. Cool pork slightly, and chop (remove the bone, if necessary). Cover and
refrigerate.

Preheat
oven to 350°F.Return bean mixture
to Dutch oven or other ovenproof cookware; add pork, reserved 3 cups broth, and
wine. Cover and bake at 350° for 75 minutes, or until most of the liquid has
been absorbed.

Toss
together breadcrumbs, butter, minced garlic and parsley.Sprinkle over bean mixture; bake,
uncovered, 20 minutes or until crumbs are golden.